Curried vegetable pies

Special equipment • 6in (15cm) round biscuit cutter

SERVES 2

Ingredients:

2 carrots, diced

2 all-purpose waxy potatoes, peeled and finely diced

2 sheets prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 egg, lightly beaten, for egg wash

1 tbsp prepared curry paste or 1 tsp Madras curry powder

2 tbsp Greek-style plain yogurt

1 garlic clove, finely chopped

1in (2cm) fresh ginger, finely chopped

2 scallions, thinly sliced

handful of fresh cilantro, chopped

juice of ½ lemon

salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Boil the carrots and potatoes in a pan of salted water for about 15 minutes until soft; drain well.

2 Roll out each sheet of pastry on a floured work surface, then cut out two 6in (15cm) circles from each sheet. Put the pastry rounds on a parchmentlined baking sheet, and brush the edges with a little of the egg wash.

3 Put the carrots and potatoes in a bowl, and gently mix together with the curry paste and yogurt. Add the garlic, ginger, scallions, cilantro, and lemon juice, and season well with salt and pepper. Stir through gently until well mixed.

4 Divide the vegetable mixture evenly among the pastry circles, spooning it into the center of each one. Fold over the pastry to make a half-moon shape, and pinch the edges together to seal. Using a sharp knife, make 2 slashes in the top of each pie, then brush all over with the remaining egg wash. Bake for 20–30 minutes until golden. Serve hot or cold with a crisp green salad on the side.

Curried vegetable pies